- 1 very plump rabbit saddle
- White Dijon mustard
- 2 shallots
- Paprika, curry, ground black pepper
- cinnamon, Espelette pepper, ginger powder
- Worcestershire sauce, fine salt, blue poppy seeds, nutmeg
- 2 tablespoons Folle Blanche (white Armagnac)
- 1 tablespoon olive oil
- Veal jus
- 2 tablespoons water
- Preparation time: 20 minutes
- Cooking time: 25 minutes
As a seasoned chef who regularly features rabbit on my restaurant menus, I snapped up a market deal—buy one rabbit, get one free. I butchered them into legs, thighs, and saddles, freezing all but one plump saddle for this standout dish.
- Leave the saddle rolled in its natural casing (panoufle) and place in a stainless steel dish.
- Preheat oven to 220°C.
- Peel and finely chop shallots; scatter around the saddle.
- Coat saddle generously with mustard using a spatula.
- Season with fine salt and freshly ground black pepper.
- Sprinkle paprika and curry.
- Add Espelette pepper and ginger powder.
- Grate nutmeg over top.
- Add a hint of blue poppy seeds.
- Drizzle 2 tablespoons Worcestershire sauce.
- Pour in 2 tablespoons Folle Blanche (or cognac).
- Add veal jus, olive oil, and water.
- Bake 18 minutes (adjust for size).
- Taste and adjust sauce without straining.
- Serve: Remove casing, slice along spine into thin strips. Plate and drizzle with sauce or serve alongside.
Pro tip: Slightly less time keeps it pink and juicy—my favorite—or use full time for tender, fully cooked results.
Once a staple in country homes for holidays, rabbit is now rarer at markets, perhaps due to its endearing image. Yet its lean flavor rivals duck or chicken. Across the Atlantic, it's shunned, but in my kitchen, it's prized for versatility and sales.
